It’s the fresh shiitake and oyster mushrooms paired with shallots that make this quick pasta a hearty supper, and the light but flavorful broth makes for a nice change from your typical weeknight red sauce.
A salad of Arugula with Blood Oranges, Fennel & Ricotta Salata makes a nice contrast to the dish. Serve with toasty garlic bread as well.
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Reminds me of "pasta in brodo" that we had when traveling in Northern Italy last fall. Cooked the pasta in vegetable broth and added about a half cup of that to each bowl, shredded parmesan, cracked pepper on that, pinch of thyme on top. Most everyone had seconds. Used as a first course.
Very good and easy to make. I did add Italian sausage meatballs and pancetta cubes to entice my husband to try it - he does not like pasta. He also thought the dish was really good. Made it with the garlic bread - also very good!
Really good and really easy to make. Can't miss dish.
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